ANSC 124

INTRODUCTION TO LIVESTOCK AND POULTRY PRODUCTION

Milagros Isidra Q. Velarde, MS Ansci.

Animal Science: Importance and Scope

Animal Science/ Husbandry

- the science, art and industry of breeding, feeding, management and marketing of
animals for the purpose of obtaining profit from the enterprise.
- It is said to be an art for we are taught her how to discern beauty from ugliness.
“Breeding best with best”is always the policy in any animal breeding program and we
know how to conform to standards set.
- As a science, because it is supported or backed-up by research and newly developed
technologies which is hoped to improve the efficiency of production.
- As an industry, the concepts/ technologies in science and art are combined to make
animal science a sound and profitable industry. In any animal production venture, profit
motive is always present.

Qualities of an Animal Scientist

✓ Knowledge of habits of animals

✓ Ability to discern beauty and unsightliness
✓ Good physique
✓ Kindness to animals
✓ Self-reliance
✓ Intelligence and resourcefulness
✓ Prudence and courage
✓ Honesty and reliability
✓ Punctuality and regularity
✓ Diligence
✓ Thriftiness
✓ Foresight

Merits and Limitations of animal production/ science

A. Merits:
✓ A form of progressive agriculture
✓ Conversion of plant materials into valuable products
✓ Source of food for the family
✓ Utilization of products of factories
✓ Soil fertility
✓ Utilization of idle or non- arable land
✓ Good distribution of labor
✓ Making good use of farm waste
✓ Reduction of living expenses
✓ The work is fascinating and fulfilling

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 B. Limitations:
✓ Livestock venture requires bigger capital
✓ Animal products are perishable
✓ Diseases causes big losses
✓ Food problems
✓ Animals cannot be kept long in market centers without incurring losses
✓ Transportation and marketing facilities
✓ Prices of animals lag behind that of feed

Historical Development of Animal Science

The domestication of animals is one of the beginnings of man’s transformation from a

savage nomad to civilized life or urban man. Eventually, the herding of animals began to sever
as an indicator of superiority from one tribe to another.

It was said that the first animals domesticated were the goats and the dog, probably
8,500-9,000 years ago.

The domestication of animals

Species Years ago Where Why How

Dog 8,500-9,000 Old and new Pet, companion Wolf or
world jackal
Goat 8,500-9,000 Old world Food, milk and clothing Wild goat
Pig 8,000-9,000 Old world Food and sports European
wild boar
Sheep 6,000-7,000 Old world Food, milk and clothing European
mouflon and
Asiatic urial
Cattle 6,000-6,500 Old world Religious reasons Auroch
Chicken 5,000-5,000 India, Sumatra Cockfights, shows, Jungle fowls
and Java food and religion
Horse 4,000-5,000 Old world Transportation Wild horse
Ducks - Probably China Food and feathers Wild ducks

Geese - Greece and Italy Food and feathers Wild geese

Turkey - Mexico or North Food and feathers Wild turkey
America
Source: Campbell and Lasley. 1975. The Science of Animals that Serve Mankind.

It was not only the domestication of animals which paved way to man’s urbanization but
also crop production. Cultivation of plants began at about 10,000 to 16,000 years ago in the hills
of South Western Asia in the Zagras, Lebanese and Palestinian mountains, which clearly
indicated that animal domestication is somewhat later.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 There had been growing grain through their pastures. However, with the advancing
civilization came research which generated technologies that helped in the development of new
breeds and varieties of animals as well as innovative approaches in livestock production. Years
of experience contributed much also to the development in the field of animal science.

Breeding and selection for certain characteristics dates back to the early history of
domestication of animals but it was not until the 1800’s that most registry associations were
formed and breeds associations were organized.

Robert Bakewell, an Englishman, during the pre-Mendellian age happened to practice

breeding “best to best” animals and although he did not know any genetic principles but the fact
that he practiced such breeding system, he was able to obtain his goal in animals which he
produced like the shire horses, and longhorn cattle, Leicester sheep, and progeny testing.

The rediscovery of Mendel’s paper greatly made an impact in the improvement of

livestock and poultry for this laid the foundation on population genetics which in turn is the basic
principles underlying animal breeding.

The application of new methods of breeding, feeding, management and disease control
during the last few years had greatly increased the efficiency of livestock production.
Introduction of breeds of animals from other countries to other countries were done with a hope
of further enhancing the improvement of livestock and poultry. The utilization of farm by-
products and other waste by-products as feeds to animals were also practiced so as to have an
increase or a boasts in our production side.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 Common Livestock and Poultry Terms

A. General Terminology
1. Parturition – act of giving birth
a. Calving – act of giving birth in cows
b. Farrowing - act of giving birth in sows
c. Kidding - act of giving birth in goats
d. Foaling - act of giving birth in mares
e. Lambing - act of giving birth in ewes
2. Gestation – pregnancy time from conception to birth
3. Conception – act of fertilization
4. Dam – female parent
5. Sire – male parent
6. Fertility – ability to produce fertilizable ova and to provide proper environment for and
initiating cell division and embryonic development. Ability to produce large number of
sperm capable of fertilization.
7. Fecundity/Prolificacy – ability to give birth to offspring frequently or numerous young at
frequent intervals.
8. Sterility – inability to produce normal young
9. Impotency – failure to copulate
10. Puberty – sexual maturity
11. Weanling – young animal newly separated from its dam
12. Weaning – the process of separating the young from its dam

B. Poultry – Gallinaceous/ Avian

• Red Jungle Fowl (Gallus bankiva) – ancestor of domesticated fowl.

Chicken-Gallus gallus Mallard duck- Anas platyrynchos

Muscovy duck- Cairina moschata Pekin duck – Anas boschas
Turkey – Meleagris gallopavo Pigeon – Columba livia
Quail – Coturnix coturnix Geese – Anser anser
Ostrich – Struthio camelus Swan – Cygnus olor

1. Poultry – a collective term for all domestic birds rendering economic service to man; can
refer also to dressed carcass of fowls.
2. Chicken – one of the more common poultry species of different from turkeys, geese,
ducks, etc.
3. Chick – young chicken while in the down stage
4. Rooster – a male fowl one year old or over
5. Cockerel – a male fowl less than one year old
6. Capon – a caponized male, readily distinguished by the undeveloped comb and wattles
7. Hen – a female fowl one year old or over
8. Pullet – a female fowl less than one year old
9. Poulard – female chicken whose ovaries are removed
10. Fryer – an overgrown broiler
11. Roaster – a young chicken weighing more than 3 ½ lbs., sufficiently tender for roasting
12. Duck – a female duck
13. Drake – a male duck

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 14. Duckling – a young duck in the down stage
15. Mule duck – cross between muscovy and mallard duck; usually sterile
16. Green duck – young duck for meat purposes
17. Tom – male turkey of any age
18. Gobbler – male turkey at maturity
19. Poult – young turkey, properly applied until sex can be distinguished
20. Gander – adult male goose
21. Goose – mature female goose
22. Goosling – young geese
23. Squab – young pigeon

C. Swine – Porcine

• Sus domesticus- domesticated pig

• Sus vitttatus – East Indian Origin
• Sus scrofa- European Origin (course hair coat and slow growers)

1. Sow – mature female pig that has given birth

2. Gilt – young female pig under one year of age, usually one that has not yet given birth
3. Boar – male pig in any age
4. Barrow – male pig which is castrated while young; or a pig that is castrated before the
secondary sex characters have developed.
5. Stag – a male pig castrated after sexual maturity
6. Piglet – baby pig before it has been weaned
7. Runt – smallest pig in a litter
8. Castration – removal of the testicles
9. Weanling – young pigs separated from the sow, about 4 to 5 weeks old
10. Sucklings – young pigs from birth up to weaning
11. Shote – young pigs of either sex weighing about 60 kilos
12. Litter – group of sucklings in one farrowing
13. Litter size – the number of young pigs born in one farrowing
14. Lard – fat of hogs

D. Cattle - Bovine

• Bos taurus – less prominent humps, common in temperate zones e.g. Simmental
• Bos indicus – with prominent humps, common in tropical areas e.g. Zebu Brahman

Carabao (Bubalus carabenensis) / Buffalo (Bubalus bubalis) – Bubaline

• Types of Buffalo according to use:

 Swamp type - draft/meat purposes e.g. Phil. Native, Thai, Kampuchean
buffalo
 Riverine type – dairy purposes e.g. Murrah and Nili-Ravi Buffalo

1. Ox – ruminant member of the bovine family, or sometimes the male used for draft
purposes

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 2. Cattle – domesticated bovine animals
3. Bull – male breeding ox of any age
4. Cow – mature female ox, one that has given birth
5. Heifer – young female ox under three years of age, usually one that has not yet given
birth.
6. Steer – male ox of castrated before sexual maturity
7. Stag – male ox castrated after sexual maturity
8. Calf – young of either sex under one year of age
9. In calf- pregnant cow
10. Bullock – usually a stag for draft purposes

For carabao, a prefix cara is added before the term indicated (i.e., caracow, carabull,
caracalf)

E. Horse (Equus caballus) - Equines

1. Stallion – mature male horse; if the stallion is used for breeding purposes, the studhorse
is preferred
2. Mare – mature female horse: broodmare is the term for the female horse used for
breeding purposes
3. Colt – young male horse usually up to 3 years of age
4. Filly – young female horse usually up to 3 years of age
5. Foal – young horse of either sex below one year of age
6. Gelding – horse which was castrated while young
7. Yeld mare of dry mare – one which has not produced any young during the breeding
season
8. Ridgling – stallion with only one testis or none in its scrotum
9. Equitition – horsemanship, the art of riding the horseback

F. Sheep (Ovis aries) - Ovine

Goat (Capra hircus) - Caprine

1. Ram – male sheep of any age for breeding purposes

2. Ewe – female sheep of any age
3. Lamb – young sheep of either sex below one year of age
4. Wether sheep– male sheep castrated while young preferably between one to three
weeks of age
5. Shearling – yearling sheep with two teeth
6. Fleece – wool covering the sheep
7. Pelt – wool and skin of a sheep
8. Billy goat or buck – male goat of any age
9. Doe – female goat of any age
10. Kid – young goat of either sex below one year of age
11. In kid – pregnant goat
12. Wether goat – male goat castrated before the secondary sex characters have developed
13. Mohair – hair of the Angora goat

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
G. Meat and Meat Products
1. Meat of different farm animals
a. Beef – ox, one year old and above
b. Veal – ox, less than one year old
c. Pork – pig
d. Venison – deer
e. Mutton – sheep, one year old and above
f. Lamb – sheep, less than one year old
g. Chevon – goat , one year old and above
h. Cabrito- goat, less than 1 year of age
i. Carabeef – carabao, one year old and above
j. Caraveal- carabao, less than one year old
k. Lapan - rabbit
l. Chevaline – horse
m. Poultry- poultry species
n. Game meat – game animals (wild, hunted)

2. Meat – properly dressed flesh derived from mature animals in good condition at the time
of slaughter.
3. Slaughtering – from fasting through stunning, bleeding up to skinning and evisceration.
4. Butchering – from splitting and quartering to cutting the carcass into retail cuts

H. Others
• Dog (Canis lupus familiaris)
• Cat (Felis catus domesticus)
• Rabbit (Oryctolagus cuniculus)
• Guinea pig (Cavia cobaya)
• Donkey (Equus asinus)
a. Ass- long-eared species of the horse family
b. Pony – small mature horse of any breed or sex, measuring less than 58 inches in
height.
c. Donkey – British name of ass
d. Jackass – uncastrated ass of any age
e. Jennet – female ass of any age
f. Zebronkey – cross between a zebra and donkey
g. Hinny- progeny of stallion and jennet

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 TYPES AND BREEDS OF DIFFERENT ANIMAL SPECIES

Definition of Terms

a. Type (as applied to livestock) – refers to the special form or purpose for which an
animal is to be used. It is a group of characteristics relating to form possessed by an
animal or group of animals which best fit them to the use or purpose for which they are
raised.

b. Breed – group of animals, homogenous in blood and possesses well-defined external

characteristics, which are uniformly transmitted by inheritance.

c. Variety – a sub-division of a breed, a term use to distinguish fowls having the standard
shape and other characteristics of the breed where they belong but different in color or
plumage, shape of comb from the other group of the same breed.

d. Strain- a family of any variety that possesses and reproduces with some degree of
diversity.

I. Different Class of Animal

A. Purebred
- Are group of animals having the same characteristics in common, which are
uniformly transmitted to the offspring from generation to generation.
- Example: Landrace, Yorkshire (Large White), Duroc, Pietrain, Hampshire, and
Poland China
B. Crossbred
- Are group of animals having two or more characteristics and are further related
than the average of the population for the purpose of obtaining hybrid vigor or
heterosis especially for such traits of greater economic importance like greater
viability, faster growth rate, and greater milk production.
- Example: Landrace/Duroc, Yorkshire/Duroc (Large White Duroc), Duroc/
Hampshire, Pietrain/Yorkshire, Yorkshire/Yorkshire, and Poland
China/Yorkshire, etc.
C. F1 (First Filial Generation/Offspring)
- Are offspring obtained from three or four characteristics of purebred swine for the
purpose of high quality meat.
- Example: Landrace/Yorkshire/Duroc, Yorkshire/Duroc/Duroc, and Yorkshire/
Pietrain/Yorkshire/ Poland China, etc.
D. Hybrid
- Are obtained from four or more characteristics of purebred swine to obtained
hybrid vigor due to the presence of many dominant genes in heterozygous condition.
- Hybrid Vigor is the superiority of the crossbred offspring over the average of the
purebred parent used to make the cross.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 - Example: Nieuw Dalland, Hypor, Cotswold, Babcock, Camborough, Seighers,
Minnesota No.1, etc.
II. Types and Breeds of Swine

Types of Hogs:

1. Lard type
 Immensely large
 Great finishing ability
 Breeds include: Poland China, Duroc Jersey, Hampshire, Jalajala, Berkjala,
Small Yorkshire, and Essex
2. Bacon type
 Most common in areas where feeds are not so fattening
 Build sufficient muscle for desirable bacon
 Breeds include: Large Yorkshire, Tamworth and Belgian
3. Meat type
 Intermediate between lard and bacon
 Has combined muscling, length of body, balance and the ability to reach market
weight early and finish without excess fat
 Breeds include: Berkshire, Medium Yorkshire, Berkjala, Hypor, Pietrain

Breeds of Hogs:

1. Landrace
- This is white in color and known to be the “Longest Breed” of purebred swine.
- Ears are large and drooping most often covering the face and eyes.
- Snout is long and relatively straight.
- This breed is known for its prolificacy and mothering ability under Philippine
conditions.
- Characterized also for having small head and light neck and jowl.
- Its long body is a major asset of which Filipino pork producers have always been
looking for.

Defects:

- Major defect of this breed are slightly weak legs and pastern particularly the hind
legs.

2. Yorkshire (Large White)

- This is white in color and known as the “Mother Breed.”
- Ears are medium in size and pointing upward.
- Snout is relatively short and straight.
- This breed is moderately long.
- Called the “Mother Breed” because its superior mothering ability is exceptional with
high milk production during lactation.
- Legs are generally sturdy and strong.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 Defects:

- They have also a greater tendency to put on fat.

- Some individuals are relatively short and with big stomach.

3. Duroc
- This breed exhibits considerable variations in color ranging from light golden to very
dark red (comparable to Mahogany Seeds), this breed is known as the “Red Power”
because the boar of this breed is known for its aggressiveness.
- Cherry red is the most common color.
- Ears are medium in size and ⅓ size of ears is drooping.
- Snout is relatively short and straight, individuals have slightly dished face, and head
is small in proportion to the body.
- This breed is fast gaining popularity as terminal sire in producing bacon type with
desirable carcass quality.
- Known for being fast grower rate, better feed efficiency and well muscled.
- Well-adapted to slightly rugged condition.

Defects:

- Generally have lower reproductive performance under Philippine condition.

- Some boars and sows also exhibit stiff gait in both front and hind legs.

4. Pietrain
- This breed is mostly spotted black and white, some individuals appear with some red
roan background and exhibits good mothering ability.
- Ears are medium in size and pointed upward although some individuals have slightly
drooping ears.
- Snout is moderately long and slightly dished.
- This breed is known as “Muscle Pigs” because of its outstanding muscle
development in ham, loin and shoulder.
- Backfat is very thin.
- Reproductive performance is relatively good but not as good as the white breeds.

Defects:

- Generally have weakness of the hind legs, which do not develop as fast as the ham
muscle.
- Being slow grower, highly susceptible to stress (high environmental temperature,
loading, unloading and transportation movements, and transferring animals from one
pen to another or from one house to another) and heat stroke cases.

5. Hampshire
- This breed is black with white band around the heartgirth including the front legs
(white band maybe complete or incomplete, ranges from one cm to 25 cm wide)
- Ears are medium in size and pointed upward.
- Snout is short and relatively straight.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 - This breed is well adapted to slightly rugged condition.

Defects:

- With some reproductive problems including litter size at birth, at weaning, mothering
ability and late maturity.
- Slow grower

6. Berkshire
- This breed is black colored with six (6) white points, at the forehead, the four feet and
switch.
- Ears are medium in size and fairly erect.
- Snout is short well dished with a few wrinkles on the skin of the face below the eyes.
- This breed is believed to be responsible for the formation of the “Diani Breed” pigs in
Batangas province.

Defects:

- With some reproductive problems including litter size at birth, at weaning, mothering
ability and late maturity.
- Known to have “thick backfat.”

7. Spotted Poland
- This breed is physically 50% black and 50% white colored body, with good mothering
ability.
- Ears are medium in size and drooping.
- Snout is relatively short and slightly dished.
- This breed is well adapted to slightly rugged condition.

Defects:

- With some reproductive problem which may occur during the first breeding.

8. Poland China
- This breed is colored black with six (6) white spots on its body.
- Ears are medium in size and fairly erect.
- Snout is relatively short, slightly dished, white switch, face and legs.
- This breed is well adapted to slightly rugged condition.

Defects:

- Slightly weak pastern and known to have “Thick Backfat.”

9. Tamworth
- Ireland origin
- Color varies from golden red to dark red
- Straight head, long snout

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 - Medium-sized, ears and carried erect
- Long body, neck and legs
- Lean type

10. Synthetic Breeds

 Hybrid pigs produced by using a terminal sire with a two-line or three line
crossbred gilt to take advantage of heterosis
 Breeds include: San Pierre, Minnesota, Maryland, Hereford, Chester white,
Betsville, Babcock, Cotswold, Hypor (developed from 16 breeds/strains of pigs),
Nieuw Dalland, Seghers, and Camborough which were developed by the Pig
Improved Company (PIC); Berkjala developed by Dr. Bienvenido M. Gonzales,
former President of UP.
 Hybrid sows are reported to be highly prolific, have better fertility, bigger and
more uniform litter, and heavier piglet at birth.

III. Types and Breeds of Ruminants

1. Cattle

Origin:
1) Bos taurus - a derivative from the mixture of the Celtic Shorthorn (Bos longifrons),
which includes those domestic cattle with less prominent hump common in
temperate zones.

2) Bos indicus - includes those humped cattle common to tropical areas and belong to
the Zebu or Brahman group characterized by:
➢ a hump of fleshy tissues over the withers (18-23 kg)
➢ a very large dewlap, and large drooping ears
➢ grunt voice (rather than low)
➢ relatively more resistance to pests, diseases and heat

Types:
1) Beef Type – meaty, rectangular or square and blocky in form, and converts feed
more efficiently into meat
2) Dairy type – lean and angular in form, with well-developed mammary gland, and is
adapted to convert feed more efficiently into milk
3) Draft type – large, rugged, with considerable length of leg
4) Dual-purpose - intermediate between beef or dairy or draft

Breeds:

1) Beef Cattle
a) Brahman - gray or white solid color or blending, drooping ears, long face,
humped, narrow body, long legs, and is adapted to hot environment and areas
with heavy insect infestation and scarce vegetation

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 b) Indu-Brazil - Light gray to silver gray or dun to red, large, well-proportioned and
trimmed, and has long drooping ears

c) Sta. Gertrudis – consist of 5/8 Shorthorn + 3/8 Brahman, developed in King

Ranch (Texas), red or cherry red with short, slick, straight hair and loose hide
with neck folds

Other Beef Breeds

1) Black Angus 15) Beefmaster
2) Red Angus 16) Belted Gallowey
3) Barzona 17) Blonde de Aquitaine
4) Beef Freisian 18) Braford
5) Brangus 19) Maine-Anjou
6) Charbray 20) Murray Grey
7) Charolais 21) Piedmont
8) Chianina 22) Polled Hereford
9) Devon 23) Pooled shorthorn
10) Dexter 24) Ranger
11) Hays Converter 25) Red Highland
12) Hereford 26) Scotch Highland
13) Limousine 27) Shorthorn
14) Sussex 28) Lincoln Red

2) Dairy Breeds
1. Holstein Friesian - Developed in Northern Netherlands, black and white (sharply
defined than blended), largest dairy breed both in size and number, noted for high
milk production

2. Jersey - Developed in the island of Jersey in English channel, smallest of the dairy
breeds, mature quickly, shades of fawn or cream color, contains highest milk fat of
the dairy breeds

3. Brown Swiss - Known also as “Big Brown Cow”, developed in the Alpine County of
Switzerland, vary in color from light to dark and nearly gray, the nose, switch, tongue
and horn tips are black, noted for high longevity and strong legs and persistency of
lactation (high milk production throughout lactation)

4. Ayrshire
5. Guernsey

3) Dual-Purpose Breeds
a. Red Sindhi b. Sahiwal
a. Tarparkar d. Red Pole
e. Criollo f. Romo Sinuano

4) Draft Breed
a. American bison
b. Crosses of Brahman x Indu-Brazil

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
2. Buffalo (Carabao)

Types
a. Riverine - Chromosome number (2n) = 50
- 67% are found in East India to the West up to Europe including Indian
subcontinent, Middle East, Southern Europe and USSR.

b. Swamp type – Chromosome number (2n) = 48

- 80% of population are found in East of India up to the Philippines and Northern
China, forms an integral part of the farming system in the Philippines.

Breeds:
a. Swamp type:

1) Philippines Carabao - Light gray, with two stripes or chevron on the ventral side near
the jaw, average weight (adult) of 500 kg in males and 425 kg in females, milk
production is 1.45 – 2.64 kg/day.

2) Thai Buffalo - Black color, hair is relatively long, massive and strong horn to form a
moonlike crescent which ends upward, average mature weight (adult) is 540 kg in
males and 400 kg in females, milk production is 0.9 – 1 kg/day.

3) Cambodian (Kampuchean) Buffalo - Similar in conformation, color, and markings

with the Philippine carabao except for their more massive horns, mature weight
ranges from 550-600 kg at 4 years old

b. River type:
1) Murrah - From India, jet black with white switch (tip of tail), skin texture is soft and
fine, horn is tightly and spirally curled, massive and stocky, wedge shape
conformation broad hips and dropping quarters, udder and teats are well-developed,
teats are black, long and short, average weight is 625 kg for males and 525 kg for
females, milk production ranges from 5-7 kg/day

2) Nili-Ravi - Black with white markings on the face and legs, white switch, horn is small
and lightly coiled, medium sized, deep frame with elongated coarse and heavy head

c. Grades:
1) Philippines-Murrah - Grades with 50% and above of Murrah blood are jet black in
color with chevron completely absent. Grades with 25% and below blood look like
the native except that the white switch of tail, black legs and longer tail (below the
hock joint) are still apparent in the former.

2) Philippines-Ravi - F1 grades look like the Murrah crosses with occasional

appearance of white flock of hair on the forehead and switch of the tail typical of Nili-
Ravi breed, blue-eyed grades are occasionally observed and in few cases.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 3) Philippine-Kampuchean - Look like the native carabao except the former have
massive horn

4) Kampuchean-Murrah - Look like Philippine-Murrah grades

3. Goats
Generally, 3 types of goats can be found in the Philippines, namely meat, dairy and
dual purpose (mostly crosses or grades)

Breeds
a. Philippines Goat
- Small and low set, weighing about 20-30 kg adult
- With horns and wattles, and come in various shades of color
- Produces about 66 kg milk throughout a lactation period of 187 days, with a butterfat
content of 4.6%; and are raised mainly for meat

b. Jumnapari
- Largest and most handsome of the Indian breeds, adult weight about 100 kg
- Good for both meat and milk, milk yield ranges from 1-3 liters/day
c. Grades - results from breeding Philippines native (female) with exotic (males)
- Indian grades - Alpine x Phil. native
- Nubian x Phil. native - Saanen x Phil. native
- Toggenburg x Phil. Native

d. Exotics (European)
1) Anglo-Nubian

- Large (weight 100-140 kg), comes in various color combinations

- Long and pendulous ears, with Roman nose
- Milk production ranged from 2-3 liters/day for 275-300 days lactation with
butterfat content of 5.6%; adjust readily to tropics

2) Saanen
- Originated from Switzerland; all white or creamy colored
- Face is straight and ears are upright and alert; hair is short and fine
- Milk yield ranges from 800-900 kg/275-300 days lactation

3) Alpine

- Milk yield ranges from 600-900 kg/250-305 lactation period

- Medium/large size, white/clean neck, black forequarters, spotted or mottled
- Originated from French Alpine, France

4) Toggenburg
- From Toggenburg Valley, Switzerland
- Milk yield ranges from 600-900 kg/275-300 days lactation period
- Medium-sized, with two white stripes down the face from eye to muzzle

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 - Hind legs are white from hock to hooves, forelegs are white from knees
downward; ears are erect and carried forward.

e. Exotic (tropical)

1) Jumnapari
- From northern India; white coat with patches of tan or black often on the head
- Large convex face with large pendulous ears (similar to Nubian)
- Milk yield ranges from 160-200 kg for 210-240 days lactation

2) Beetal
- Large spotted black goat of Punjab, India
- Large pendulous ears, Roman nose and usually with wattles
- Milk yield ranges from 140-230 kg in 150-225 days lactation

3) Banbari
- The dwarf milk goat of Northern India, prolific breeders
- White and spotted fawn, ears are small and erect
- Milk production ranges from 400-700 kg in 200-250 days lactation

4) Damascus
- Red goat of the Mediterranean region; polled or horned and with wattles
- Milk production is 400-500 kg over a lactation period of 238-263 days

5) Sudanese Nubian
- From East Africa; typical Nubian convex face and large pendulous ears
- Vary in color; daily milk yield ranges from 1-1.25 kg/day

Types of Sheep:

 Based on use/ purpose (wool type):

1. fine-wool type (e.g.,Merino and Rambouillet) which were developed for production of fine,
high quality wool
2. medium wool type (meat breeds) which include Debouillet, Montadale, Oxford, Suffolk, and
the Philippine Sheep;
3. long-wool type (e.g., Leicester, Lincoln, and Cotswold) which are also classed in the meat
group because their wool is low in quality
4. hair type (e.g., Katahdin, St.Croix, and Barbados Blackbelly) which are known for their
disease and internal parasite resistance and heat tolerance.

 Based on their strength:

1. ewe breeds, which are noted for superior performance in traits associated with ewe
productivity as high reproductive efficiency, good milking ability, etc. (e.g., Rambouillet,
Corriedale, Targhee, Finnsheep, and Border Leicester);
2. ram breeds (e.g., Suffolk, Hamshire, Shropshire, Oxford, Southdown and Cheviot) which
are noted for excellence in growth and/ or preferred carcass characteristics
3. dual purpose which include Columbia, Dorset, Lincoln and Romney.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 Types and Breeds of Poultry Species

1. CHICKENS

Chickens are classified into:

1.) Utility- According to purpose for which the type is bred (Economic utility classification)
a. Layer type
• Small in size
• Layers of white or brown-shelled eggs
• Active and nervous in temperament
• Early maturing
• Non-sitters
• Good foragers
• Clean-legged
• White or creamy earlobes
Breeds include: Leghorns, Minorcas, Mikawa, Ancona

b. Broiler type
• Large
• Slow in movement
• Quite and gentle in disposition
• Poor foragers
• Generally lay brown-shelled eggs
• Sitters
• Good mothers
• Late maturing
Breeds include: Brahmas, Cornish, Cochins, Langshans

c. Dual-purpose type
• Medium-sized
• Good layers
• Carcasses are well suited for the table
• Less active that layer breeds
• Lays brown-shelled eggs
• Good sitters and fine mothers
• Fairly good foragers
Breeds include: Nagoya, Plymouth Rock, Rhode Island Red, Wyandottes, Cantonese

d. Fancy type
• Unusual appearance
• Decidedly beautiful plumage, and form
• Chiefly raised for ornamental fowls
Breeds include: Frizzles, Silkiest, and Bantams

e. Gamefowls (Fighting cocks)

• Are bred for gameness, pugnacity, style, and stamina in fighting
• Produced for the performance inside the cockpit arena

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 Some “battle-tested” gamefowl breeds: Blue Face, Brownred, Claret, Democrat,
Hulsey Grey, Irish Dom, Kelso, Lemon, Roundhead, Heinie Mathesius, Ruble Grey, and Sid
Taylor

2.) According to Place of Origin

a. American class- originated from USA
• Breeds: Plymouth Rocks, Rhode Island Red,Wyandottes, New Hampshire,
Chantenler, and Jersey Black Giants

b. Asiatic class- of Asian origin

• Breeds:
o Cantonese – heavy meat breeds
o Mikawa- feathers on shank
o Nagoya- dual-purpose

c. Mediterranean class- European origin or specially along the shores of the

Mediterranean Sea.
• Producers of large white-shelled eggs
• Small and flighty
• Belong to egg class
• Breeds: Minorcas, Leghorns, Anconas

d. English class- English origin and are general purpose fowls

• Breeds: Orpringtons (called Australorp in Australia), Cornish (meat type)

e. The Oriental Group- Sumatra, Malay and Malay Bantams (famous for cock
fighting)

f. Other class
• Breeds
o Polish, Hamburge, French, Continental- dual purpose
o Polish and Hamburge- raised for beauty of their plumage

• Layer/Broiler strains commercially available:

LAYER BROILER FARMS

❖ Arbor Acres Arbor Acres San Miguel corporation

❖ Babcock Cobbs Sarmiento Agricultural Dev’t. Corp.
❖ Kimber - Lorenzo Poultry Farms
❖ Starcross Starbro Universal Robina Farms
❖ Shaver 2000 - Universal Robina Farms
❖ Hy-line Indian River Winmar Poultry Farms Inc
❖ H&N Peterson RFM Corporation
❖ Dekalb Pilch General Milling Corporation
❖ Hybro Purefoods Corporation
❖ Hubbard Golden Country Farms
❖ Lohman Carsole Farms, Inc

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
2. DUCKS

Foreign/Introduced Meat type Breeds

1. Pekin- (Chinese origin)- white plumage, body is long, broad and up, walk a full breast,
color of skin is yellow, the shank and feet are reddish orange.
Weights: Drake (adult) - 4.09 kg
Duck (adult) - 3.64 kg
Young - 3.18-3.64 kg

2. Muscovy- South America origin, roast in trees or other convenient places (flyer). Females
do not quack. Good forager but grow slower than Pekin. They produce 40 to 45
eggs annually.
Weights: Drake (adult) - 4.5 to 5.5 kg
Duck (adult) - 2.5 to 3.5 kg
2 Varieties: a.) White, b.) Colored

3. Rouen- takes its name from Rouen town, Normandy. Plumage color is similar to wild
mallard. Similar to Pekin in size and shape and standard weight as well. Good meat bird but
kept principally by fanciers.

4. Caguya- solid black plumage and lighter (1/2 kg) than Pekin. Named after Caguya
country, New York and has not become popular because of its flesh-colored and the shanks
and toes are light colored.

Foreign/Introduced Egg type breeds:

1. Khaki Campbell- originated in England. It has dark brown eyes and green bills with a
black tip. The drake has glossy brownish bronze head while the duck has uniform seal-
brown with no streaks from its eyes. Ducks can produce 300 eggs or more per laying year.
Drake : 2.10 kg
Duck : 1.80 kg

2. Indian Runner- East Indies origin. The three (3) recognized strains of this breed are a)
Fawn and White Runner, b) White Runner, and c) Penciled Runner. This duck assumes a
very erect normal posture with an almost straight neck. The egg production characteristic
of this breed resembles that of Khaki Campbell.

3. Tsaiya- developed in Taiwan. The original Tsaiya has varied plumage color ranging from
solid black to pure white. Due to farmer’s preference, brown ducks were selected as the
major variety. It has a small body size. Adult female weighs about 1.30 kg while the male
weighs 1.40 kg.

4. Commercial Hybrid Duck- the world’s first egg type duck known as CV 2000 was
developed at Cherry Valley Farms, England. The body weight at point of lay is about 1.50
kg. On the average, this duck could lay 285 eggs up to 72 weeks of age. This imported

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 stock can be distinguished by their pure white feathers. Their eggs are either white or
greenish.

5. Philippine Mallard (“Pateros”)

This is known locally as “itik” or Pateros duck. Produced mainly for production of
“balut” and “penoy”(embryonated eggs”, itlog na pula (salted eggs), and “century eggs”.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 HOUSING EQUIPMENT AND MANAGEMENT PRACTICES OF LIVESTOCK

A. SWINE PRODUCTION
A. System of Housing Swine

1. One unit system – In this system, the sows are removed when the pigs reach the
desired slaughter weight.
2. Two unit system – Pigs are farrowed and remain in the farrowing house until they are
weaned. Then they are transferred to a growing-finishing house.
3. Three unit system –Pigs are farrowed and remain in the farrowing house until weaning.
They are moved at weaning to a nursery (weanling) house and finally to a growing-
finishing unit. They stay here until they are ready for slaughter.
4. Four-unit system – In this system, the pigs remain in the farrowing house until weaning.
After weaning, they are moved to a nursery house, then to a growing house and finally to
a finishing house until they are ready for the market.

B. Roofing system. A monitor type of roofing is recommended to have outlet for gasses
produced inside the building.
C. Pig pen. It is made of hollow blocks and smooth-finished to facilitate cleaning and prevent
the pigs from rubbing their bodies against the partition.
D. The Door. It should be located at one corner of the pen preferably on the side close to the
working alley.
E. Waterer. Should be installed in individual stalls and pens and the height will depend on
the class of animals.
F. Feeding trough. It is usually divided by steel bars.
G. Gestating and Farrowing stall. The anterior top is protected to prevent the sow from
jumping out. Guard rail is also attached to the door of the stall placed about 20 cm from
the floor and from the wall door.
H. Drainage canal. Constructed in such a way that all water and waste will go towards one
direction- the lagoon.

Tools, Equipment and other Facilities

1. Weighing scale 12. Dummy

2. Shovel and wheel barrow 13. Veterinary syringes
3. Rubber hose and brooms 14. Ear notcher/tattoing kits
4. Breeding and farrowing crate 15. Heat detection area
5. Artificial insemination kit 16. Semen evaluation room
6. Disinfecting sprayer 17. Digital backfat indicator
7. Loading ramp
8. Spermiodensimeter
9. Autoclave
10. Pregnancy test detector

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 MANAGEMENT PRACTICES AND PROCEDURES IN SWINE

1. Heat detection. During farm breeding time, gilts and sows were keenly observed if they
gave signs of estrus and, therefore, ready to be bred. The surest indication of a sow in heat
was her acceptance of the boar.

Techniques used in verifying sexual receptivity:

- Haunch pressure test - applying pressure on the rump with both hands
- riding-the-back-test – riding the back or pressing the loin or back
- semen-on-snout test – placing a sample of fresh semen on the snout of
the female by either hand or from squirt bottle.
- teaser method – placing a vasectomized boar beside the female’s pen
- tape-recorder- record the sounds emitted by sows and boars “making
love”, or the sound normally expressed by boars looking for its kind.

2. Semen collection and semen evaluation

3. Artificial Insemination (AI)

4. Umbilical Cord Cutting. The navel cord was cut about an inch from the base and the stub
was disinfected with tincture of iodine. The navel cord was a good opening for bacterial
entry which could result in joint problems and other abscesses.

5. Needle Teeth Cutting. This was practiced inorder to prevent injuries to the udder of teats of
the sows resulting to the refusal of the mother sow to nurse her litter.

6. Earnotching. This practice of cutting a small section out of the edge of a pig’s ear was
necessary for identification. It was commonly performed on very young piglets to lessen
stress. The right ear was for the piglet number while the left ear was the litter number.

7. Tail Docking. Trimming was practical from farrow to finish operations. It was the best
method of preventing, or at least reducing tailbiting.

8. Castration. The process of removing the two testicles of the male pig was done to eliminate
unpleasant meat odor in male pigs and enhance growth. It is either one slit or double- slit
method castration.

9. Administering iron dextran

10. Record keeping. All the daily data of each operation were recorded for easy tracking. These
data were critical in determining the outcome of the farm in the future. Decisions were
based on the record performance of the animals.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
B. HOUSING SMALL AND LARGE RUMINANTS

Requisites of Livestock Building

Before constructing farm buildings, the following requisites should be met:

1. Reasonable construction and maintenance cost 9. Convenient

2. Flexible design/utility value 10. Provide adequate space
3. Reduce labor 11. Space for feed storage
4. Provide protection from outside elements 12. Near water supply
5. Protect newborn animals 13. Durability
6. Adapted to present and future needs 14. Protect animal health
7. Dryness/well ventilated and lighted 15. Attractiveness
8. Sanitary and easily cleaned 16. Provision for manure disposal

Types of Roofing System

1. Gothic 4. Shed
2. Gambrel 5. Semi-monitor
3. Gable 6. Monitor

Types of Flooring System

1. Solid floors – can be concrete, clay or rough wooden floors

Advantages: Durable, noiseless, and afford to natural footing except when wet
Disadvantages: Slippery when wet, cold to tie upon, difficult to clean and level, and harbors
rats and rodents

2. Slatted floors – These are floors through which the feces and urine pass to the storage area
below or nearby. It can be made of concrete, plastic, and bamboo/wood

Advantages: Less space per animal is needed, bedding is eliminated, manure handling is
reduced, increased sanitation, and savings in labor.
Disadvantages: Higher initial cost than conventional solid floors, less flexibility in the use of
the building, and any spilled feed is lost through the slats.

System of Housing Dairy Cattle

1. Loose Housing – Animals are free to move between resting, feeding, and watering
areas. Cows rest in free stalls or loafing sheds. Cows are usually milked in a milking
room.
2. Stanchion barn – Each cow is tied on a stanchion, tie stall or comfort stall most of the
time, except when grazing or at exercise. Cows may be milked in the stanchion or in a
milking room.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
C. HOUSING AND EQUIPMENT FOR BEEF CATTLE

Types of Beef Shelter

1. Beef Cattle sheds (natural shelter) – This includes sheds found in hills and valleys, trees
and other natural windbreakers. Sheds are the most versatile and widely used beef
cattle shelters. They are usually used as a range shelters, in the feedlot and for housing
young stocks. They are usually open and opposite to the direction of the prevailing winds
and towards the sun.

2. Cattle Barns (artificial shelter) – This are built to protect cattle against heat, cold, wind
and rains. These structures also provide a reasonably dry bed for the animals, simplify
feeding and management, provide storage for feeds, and protect young calves.

Other Facilities and Equipment in Cattle Farms

1. Foot bath – This is necessary for visitors. The bath usually contains disinfectant such as
creoline or iodine based chemicals.
2. Dipping vat and spraying equipment - The vat is built to dip animals for controlling external
parasites. It must have a roof to prevent rain or minimize evaporation
3. Holding/squeeze chute – This is helpful in restraining animals while being treated,
immunized or groomed.
4. Fencing – Fences are necessary for stock control and for proper pasture grazing rotation.
5. Racks for straw and hay – racks of various sizes and designs are used in feeding hay and
other forages. They are of two types – overhead racks and low mangers
6. Feeding/watering trough or bunks - For feeding both grains and silage.
7. Watering facilities - On the average mature cattle consume about 12 gal. of water per head
daily, varying with the size of the animal, season, and type of feed. The tanks could be
made of concrete of either round or rectangular form.
8. Corrals - Make handling of cattle easier. It must be large enough to accommodate the
number of cattle involved; conveniently located and avoiding long drives to easily get cattle
into them; include at least one large holding pen, a chute or alley for separating the herd,
and smaller pens to put separated cattle.
9. Loading/ unloading rump/ Chute - The ramp be equipped with a loading-unloading chute,
with slope that prevent slipping; chutes measure 28 to 30 in. wide and 46 in. high.
10. Scale and scale pens - To monitor weights of cattle from time to time. Scales should be
installed in the corral system.
11. Silos - A silo is any storage structure in which green and moist forage is ensiled. Silos are
classified as vertical (pit, tower) and horizontal (bunker, trench).
12. Self feeders
13. Milk pasteurizer and cooler and milking machine
14. Cart/wheel barrow/shovel
15. Veterinary equipment and supplies

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
D. HOUSING AND EQUIPMENT FOR SMALL RUMINANTS

A goat house

- A barn 2-3 m high and sloping to about 1.5 m behind is suggested. In this type of
housing, a minimum of about 1 sq.meter space is required for each animal.
- Nipa , cogon or other indigenous roofing materials may be used.
- Wooden slats (2.5cm thick and 5cm wide) may be used for flooring.
- The floor must be elevated approximately 1-1.5 cm to facilitate cleaning.
- Barn be partitioned to separate different classes/ members of the herd.
- Hay, straw or forage racks, concentrates and mineral boxes, watering troughs be placed
in such a way that feeding and watering are done outside the house.

Facilities and Equipment

1. Weighing scale- to monitor weight changes; fixed or portable

2. Dipping vat- disinfect entering vehicles and visitors
3. Segregation pen- to separate different classes
4. Isolation and hospital pens – to separate sickly animals and avoid contamination
5. Hay barn/ food store – size depends on quantity of feed
6. Implement shed – size depends on bulk of machinery; fuel should be stored separately.
7. Wheel barrow/shovel
8. Earnotcher
9. Knife or pruning shears
10. Veterinary equipment and supplies
11. Brooder box – to keep kid or lamb warm
12. Feed bunks or hay/ forage rack, and water troughs
13. Lamb and kid creep feeder
14. Dehorning equipment – includes caustic stick and clipper, dehorning iron
15. Castrating and tail- docking equipment– includes elastrator, burdizzo, emasculator,
pincher or chisel, knife

MANAGEMENT PRACTICES AND PROCEDURES IN RUMINANTS

A. Navel cord cutting. This is done after birth and it is treated with 2% povidone iodine to
prevent infection.
B. Feeding of colostrum. It is recommended for newborn animals to be fed with colostrums
0-5 days old for immunization against harmful organisms.
C. Iron supplementation. 3-5 days old they are given iron injectables.
D. Eartag application/ Earnotching.
E. Dehorning/disbudding
F. Foot trimming
G. Castration- done at 8 weeks old of age bucks

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
E. POULTRY HOUSING AND EQUIPMENT

Poultry farm can be classified into layer farm, broiler farm, and game fowl farm.

Types of Poultry Housing

1. Brooder house – During the brooding stage, the chicks should be grown in brooders of
brooder house. This is equipped with artificial light to supplement heat for the chicks to have
access for the necessary warmth until they no longer need heat to keep them warm and
comfortable. Litter such as newspaper, sawdust, rice hull or any absorbent material should
be provided during this stage of the chicks.

2. Grower House – After the brooding stage, the chicks are transferred to the growing house to
provide them with a wider floor space. The grower house may be any of the following:

a. Litter flooring – This kind of housing will expose the birds to intestinal parasitism. This
system is very popular in very large broiler operation. In many cases, litter floor houses
are not used because of extra expense in providing the litter materials and the manure
volume become bulky so there is a disposal problem.
b. Slat flooring – This affords better air circulation during hot summer months and also
lessens chances of parasitic infection. Floors can be made of bamboo splits, lumber or
wire (cage). One objection of this is the high incidence of breast blisters.
c. Range grower house – This is a good system but requires a large land area.

3. Layer House – This is the housing structure intended for layers. The layers may be provided
with litter floor, slat floor, or combination of the two. Most commonly, the birds are housed in
a cage. The cage system may be based on the number of birds put in one cage. Such
systems are:

a. Single bird cages

b. Multiple bird cages – When 2 or more pullets are put together
c. Colony cages – Large laying cages suitable for holding between 20 to 30 pullets

Layer Cage Arrangements

a. Single deck – This requires much space but is practical in areas with warm climate
b. Double deck – Usually an offset arrangement and often called the stair step system
c. Triple deck – can be vertical or offset
d. Four deck – can be vertical or offset

Other Facilities and Equipment in Poultry Housing

1. Feeders and waterers – The device where the chicken get their feeds and water
2. Nest - A basic biological requirements of the birds if given a choice is suitable place to
deposit their eggs. It can be individual, community, or roll away nest.
3. Perches – These are also called roosts where the birds sleep during the night.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 4. Feed cart – This is very useful in bringing the feeds from the feed bodega to the feeders.
It can also serve as carrier for eggs and other materials within the poultry premises.
5. Ventilating fans and roof sprinklers
6. Catching hook/crate or catching net
7. Brooms, rubber hose, wheel barrow, and shovel
8. Debeaker – 1-10 days old or pullets 2 weeks or older. Cut 1/3 of the upper beak and the
lower beak can be cut back after cutting the upper beak. The lower beak should be 1/8 -
1/4 in. longer than the upper beak.

INCUBATION OF EGGS

a. Methods:
- natural- using a broody hen or Muscovy duck
- artificial- using kerosene or electric incubator, or using rice-hull method

b. Factors in selecting eggs for incubation:

1. Must come from a healthy and vigorous, good production and hatchability record and
mated flock. Select breeders when birds are about 8 weeks old, and again at 4& 5 mos.
old. Eggs should come from ducks not less than 7 months old to ensure fertility, hatchability
and livability of the offspring. Drakes should be of the same age or even a month older than
ducks. Drakes and ducks should be raised separately, and they are put together only when
ready for mating (1:6-10 mating ratio).
2. Only clean eggs and free from cracks are set. Do not wash eggs.
3. Only eggs with uniform size, color, and shape.
4. Sound shell-texture.
5. Properly stored eggs.

c. Care and storage of eggs

1. Handle carefully.
2. Store in dry, airy, and cool place (55 0F/12.70C at 75-85% Relative Humidity and not
more than 7 days).
3. Do not keep in cold storage.
4. Do not store near odorous chemicals.

d. Setting the eggs in the incubator

1. Pre-warm the incubator (run the incubator for a few days to check that the temperature
is steady at 39.50C).
2. Put the eggs in trays (on its side or butt up) and place the filled tray into the egg
chamber.

e. Important activities during incubation

1. Turning the eggs 2-3 times a day for the first 18 days starting on the 4th day.
2. Cooling the eggs for about 5 minutes is also done.
3. Day 7 and 14- candle the eggs to remove the infertile and dead germs.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 4. Duck eggs need 28 days to incubate, and must be sprinkled with water 2x a day for the
last 14 days.
5. Day 25- eggs begin to hatch, and turning is discontinued.
6. Compute percentage hatchability of eggs:

Formula:

%Hatchability = Number of eggs hatched

-------------------------------------X100
Number of eggs set

%Hatchability = Number of eggs hatched

-------------------------------------X100
Number of fertile eggs

SLAUGHTERING POULTRY

A. Slaughtering operations

➢ Steps of general slaughtering procedure

1. Ante-mortem – inspection of diseased, pregnant or dead animals which are
rejected for slaughter.
2. Stunning – process of rendering the animal unconscious.
3. Sticking – term for bleeding the stunned animal.
4. Dressing – removal of the feathers and hairs.
5. Eviscerating – removal of visceral organs.
6. Splitting – cutting the entire backbone of the carcass.
7. Fabricating – cutting the carcass into standard market cut.
8. Washing – washing of the carcass with clean and potable water.
9. Post-mortem – inspection of the carcass whether or not it passed for
consumption, passed after treatment or condemned.
10. Chilling – subjecting carcass at a temperature of 2-40C

➢ Dressing procedure for chicken and other poultry species

1. Grasp the head and wings together to cut the neck.
2. Cut the carotid arteries and jugular veins along the region of the throat just below
the left earlobe. Bleed the bird completely.
3. Scald the bird at 125-1320F. Test the length of scalding time by pulling the
feathers along the region of the thorax and thigh.
4. Pluck the feather by hand; also remove the pin feathers (immature).
5. Singe the carcass over the flame to burn the tiny feathers.
6. Wash thoroughly with water.

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
 7. Eviscerate the carcass by first carving the connection of the vent or cloaca then
along the fleshy portion of the abdominal cavity and draw out the viscera.
Remove the crop by cutting along the region of the organ.
8. Wash the body cavities to remove the blood clots and other debris.
9. Hang the bird to drip or remove the body heat.
10. Chill the carcass (if to be set aside for future use)

➢ Methods of determining the Dressing Percentage:

For Poultry:
1. Blood and Feather Dressed/ New York Dressed
- lazy man’s method of dressing

Dressing Percentage = weight of N.Y.dressed carcass x 100

liveweight

2. Eviscerated or Full Dressed

- Head, feathers, entrails and feet are removed

Dressing Percentage = dressed weight of carcass x 100

liveweight

➢ Fabricating poultry
- Refers to cutting the dressed carcass into various cut or ready to cook cut up
parts: thigh, drumstick/leg, breast, wings, back, ribs and neck.

1. Neck – remove the head and neck from the body by cutting it as it enters the
thoracic cavity.
2. Wings – cut at the point of attachment to the thorax; leave behind the clavicle.
3. Legs – cut through the intervening tissues and muscles between the thigh and
body;
severing it at the ball-and-socket joint.
4. Thigh and Drumstick – divide the thigh and drumstick by cutting at the femuro-
tibial junction.
5. Breast and Back – separate the breast from the back and rib by cutting ribs close
to the sternum (breast bone).

This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.
This hand-out was compiled by: Prof. Milagros Isidra Quilicot-Velarde, MS Ansci.